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EN ISO 6886:2008

Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006) EN ISO 6886:2008

Publication date:   Jul 10, 2009

General information

99.60   Withdrawal effective   Mar 16, 2016

CEN

CEN/TC 307 Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis

European Norm

67.200.10   Animal and vegetable fats and oils

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Scope

ISO 6886:2006 specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow. It does not allow determination of the stability of fats and oils at ambient temperatures, but it does allow a comparison of the efficacy of antioxidants added to fats and oils.
The method is applicable to both virgin and refined animal and vegetable fats and oils.

Life cycle

NOW

WITHDRAWN
EN ISO 6886:2008
99.60 Withdrawal effective
Mar 16, 2016

REVISED BY

PUBLISHED
EN ISO 6886:2016

Relations

Adopted from ISO 6886:2006 IDENTICAL




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